Carrot, Coconut and Rice Muffin
Recipe developed for USA Rice by Holley Grainger, MS, RD.
-
Servings20
-
Serving Size1 muffin
-
Prep Time25 min
-
Cook Time20 min
-
Total Time45 min
Ingredients
- ¾ cup whole wheat pastry flour
- ¾ cup oat flour
- ½ cup spelt flour
- ⅓ cup shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup carrots, shredded
- ½ cup vanilla greek yogurt
- 2 large eggs, beaten
- ½ cup agave nectar
- ¼ cup unsweetened applesauce
- 2 tablespoons coconut oil
- 1 teaspoons pure vanilla extract
- 1 cup cooked U.S.-grown brown rice
- cooking spray
Directions
- Preheat oven to 350°.
- In a medium bowl, whisk together whole wheat pastry flour, oat flour, spelt flour, shredded coconut, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together carrots, Greek yogurt, eggs, agave nectar, applesauce, coconut oil, and vanilla extract until combined.
- Add carrot mixture to flour mixture and stir just until moist. Gently fold in cooked rice.
- Place 20 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, until ⅔ full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
Recipe Notes
Store muffins in the refrigerator or freezer to keep fresh.Nutrition Facts
- Serving 1 muffin
- Calories 110
- Total Fat 3.5g
- Saturated Fat 2.5g
- Trans Fat 0g
- Cholesterol 20mg
- Sodium 160mg
- Carbohydrates 17g
- Dietary Fiber 2g
- Sugar 8g
- Protein 3g